Tilapia DeJonghe

Tilapia DeJonghe
(a twist on the traditional Shrimp DeJonghe)
adapted from THIS recipe

2 lbs tilapia fillets
1 cup dry white wine
1 cup butter, melted
2 cloves garlic, minced
1 pinch ground cayenne pepper
1/2 teaspoon paprika
1 cup chopped fresh parsley
2 cups fresh bread crumbs

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease an 11x 13 inch casserole dish.
Place tilapia evenly in the casserole dish. Pour wine over the tilapia.
Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs.
Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
Bake in preheated oven for 20 minutes, or until tilapia is firm and topping is golden brown. Serve immediately.

Baked Tilapia with Tomatoes

The following recipe was made & shared for my Tomato Event. You can read and get links to other recipes shared HERE.

Baked Tilapia with Tomatoes
shared at the event by Joelen
recipe HERE and omitted olives

4 Tilapia fillets
salt and pepper
¼ cup olive oil
2 Tbsp fresh thyme, chopped
4 tomatoes, peeled and chopped
¼ cup pitted black olives, diced
¼ tsp hot red pepper flakes
2 cloves garlic, minced
½ cup red onion, diced
1 Tbsp lime juice

Directions:
1. Preheat oven to 400°F.
2. Arrange fillets in greased baking dish large enough so fillets do not overlap.
Season with salt and pepper.
3. Mix remaining ingredients in a bowl.
4. Spoon tomato mixture evenly over fillets.
5. Bake uncovered 15-20 minutes or until fish flakes easily with a fork.

Fishing for Dinner

I had a craving for seafood today and so I fished out some tilapia to bake. I came across this recipe and tried my hand at making it a little healthier. It also gave me a reason to try out some Cajun seasoning I recently bought! The recipe isn’t really labor intensive… in fact I’m sure a child could do it! I served this with 2 small baked red potatoes and some steamed broccoli.

Here’s my adapted recipe for Cajun Seasoned Tilapia:

4 to 6 tilapia fillets, fresh or frozen
cooking spray or 1 tablespoon butter, melted
1 tablespoon extra virgin olive oil
1 tablespoon Cajun seasoning
1 teaspoon salt
Dash black pepper

Heat oven to 400°. Lightly grease a large shallow baking dish.
Combine the seasonings in a gallon sized freezer bag.
Place one tilapia in the freezer bag and shake until fully coated.
If using frozen tilapia fillets, dip the tilapia in water to moisten before placing in the seasoning bag.
Arrange the seasoned fish fillets on the prepared baking pan.
Brush the fillets with melted butter or spray with cooking spray.
Bake the fish fillets for 15 to 20 minutes in preheated oven, or until fish is cooked through.
Fish will flake easily with a fork when done.
Carefully remove the fillets to plates with a spatula.

The Nutty Tilapia…

If there is a recipe that I’ve been so delayed in making, it’s this one. Something always came up – dinner out, errands, laziness… But finally, tonight’s dinner will be the long awaited Macadamia Nut Crusted Tilapia. The last time I had prepared this was for my birthday luau about 3 months ago. We loved it back then that we wanted to make it again. This time, I served it with sesame bok choy and king oyster mushrooms. It’s light, flavorful and great for hot summer nights.

Here’s my recipe for Macadamia Nut Crusted Tilapia:

4 frozen tilapia fillets
1-2 eggs
1 tablespoon water
1/2 cup crushed macadamia nuts
1/2 panko breadcrumbs
salt & pepper to taste

In a small bowl, whisk eggs with water for egg wash.
In a shallow baking pan, combine the nuts, breadcrumbs, salt & pepper.
Dip each tilapia fillet in the eggwash and dredge in the nut/breadcrumb mixture until fully coated.
Plate coated fish on a plate and chill for 10-15 minutes.
Meanwhile, preheat your oven to 375 degrees.
Place coated fish on a light greased baking sheet and bake in preheated oven for 15-20 minutes.

Here’s my recipe for Baby Bok Choy & King Oyster Mushroom Saute:

3-4 baby bok choy bunches
1 1/2 cups king oyster mushrooms (or any kind of mushroom)
1-2 tablespoons olive oil
3 gloves garlic, minced
1 tablespoon minced ginger
1 tablespoon oyster sauce
1 tablespoon lite soy sauce
1-2 teaspoons sesame oil

Heat large skillet or wok over high heat.
Meanwhile, prep your veggies by cutting bottoms of the bok choy and rinsing any debris between the stalks. Cut off the green tops and set aside.
For the mushrooms, slice them and if you prefer, remove stems.
When skilley or wok is hot, add oil to coat the bottom.
Add garlic, ginger and bok choy bottoms (not the green leafy tops!).
Stir until stalks are softened; then add mushrooms.
Stir until mushrooms start to brown and soften.
Add the oyster sauce, soy sauce and salt & pepper to taste.
Stir and then add bok choy greens.
Remove from heat, add sesame oil and toss until greens wilt.

*I’m also submitting this dish to the Original Recipes blogging event hosted by Lore of Culinarty. This is one of my fave blogging events each month because it showcases the creativity of so many bloggers. Check out the round up mid month!

Peruvian Fish

Peruvian Fish

(adapted by Randy Nufer – exact measurements not provided)

1 lb tilapia, defrosted
1 onion, chopped
1/2 red bell pepper, chopped
1 bag fresh spinach
3 garlic cloves, chopped
1 tomato, sliced thin
whole milk
3 tablespoons sour cream
1 cup parmesan cheese
1/2 tsp nutmeg
fresh basil
1 spring rosemary
2 tsp. crushed red pepper
salt & pepper to taste
olive oil
butter
balsamic vinegar or white wine
1/2 lime juice

par boiled rice
clove of garlic
olive oil
water

Saute garlic & onions in butter.
Create white sauce by combining 2 oz cold water in a glass with 2 teaspoons flour.
Stir and add to pan with garlic & onions.
Add salt & pepper.
Slowly add milk to create sauce until smooth and creamy.
Add 1/2 teaspoon nutmeg, crushed pepper, rosemary, & sour cream.
Add vinegar or white wine.
Stir in parmesan cheese.
Preheat oven to 400 degrees.
In a shallow baking pan, coat bottom with olive oil.
Place fish in one layer over oil.
Place blanched spinach over fish.
Pour white sauce over spinach.
Top with chopped red pepper.
Top with sliced tomatoes.
Sprinkle top with black pepper & fresh basil.
Cover dish with foil and bake at 400 degrees for 1 hour.
During the last 20 minutes of baking, remove foil to allow top to brown.

Prepare rice by placing olive oil in the bottom of a rice cooker.
Add minced onion and garlic.
For every 1/2 cup of par boiled rice, add just under 1 cup of water.
Cook rice as directed in your rice cooker.
To serve, spoon rice onto plate and place fish with sauce over rice.